Apple to the Core
Previous Recipes of the Week
A reader sent me this recipe and it's REALLY good!
Plus it's different and will be a huge hit at any party or potluck.
Thanks to Missy65 for a fab recipe!
In a medium saucepan, bring the water to a boil
and add butter. When butter is completely melted add flour. Remove
from stove and let cool. Add eggs, one at a time, beating after adding
each egg. Place in a 9x13 greased baking dish. Bake at 375º
for 30 minutes. Let cool before adding filling.
2 packages French Vanilla instant pudding
8 oz cream cheese, softened
3 cups milk
Hershey's Chocolate Syrup - or any chocolate
Whipped Cream or Cool Whip Topping
Beat cream cheese until there are no lumps. Add
milk and pudding. Pour on to cooled crust. Drizzle
Mix ingredients. Put on top of cooled crust. Drizzle chocolate syrup over
filling. Refrigerate several hours before serving. Serve each
slice with whipped cream and more drizzled chocolate syrup.
A friend of mine found this recipe on the Internet and
sent it to me. I made it this weekend and it was absolutely
delicious!! I was surprised it was so good. Usually you have
to work harder than this to make a dessert so yummy!
Chessman Cookie Supreme Dessert
Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5 oz) box instant vanilla pudding
1 (8 oz) package cream cheese, softened
1 (14 oz) can sweetened condensed milk (Not
1 (12 oz) container Cool Whip, thawed or equal amount
sweetened whipped cream
Line the bottom of a 13 by 9 by 2-inch dish with
1 bag of cookies and cover with sliced bananas.
In a bowl, combine the milk and pudding mix and blend well using a
handheld electric mixer. Using another bowl, combine the cream cheese
and condensed milk and mix until smooth. Fold the whipped
topping into the cream cheese mixture. Add the cream cheese mixture to
the pudding mixture and stir until well blended. Pour the mixture over
the cookies and bananas and cover with the remaining cookies.
Refrigerate until ready to serve.
*Pepperidge Farm Chessman Cookies may be too
expensive for families on a budget, try using generic butter cookies.
They should work out just fine. You just need enough to cover the
bottom of the baking dish and and to top the dessert.
This recipe is so good and so rich! These are
perfect for parties and get-togethers. You'll definitely be asked for
Cajun Smash Cake Squares
1 cup toasted, chopped pecans
1/4 cup Brandy
1 box yellow cake mix
1 stick of butter (softened)
8 ounces cream cheese (softened)
2 MORE eggs
1 box powdered sugar
1 teaspoon vanilla extract
Toast pecans. Let them cool before chopping. Beat
egg with Brandy. Mix cake mix, egg, Brandy, and butter (mixture
will be dry). Moisten hands with water, then press batter into ungreased
9 x 13 pan. Press pecans into top of batter. Beat cream cheese, 2 eggs,
powdered sugar, and vanilla together until creamy. Pour over
batter already in pan. Place pan on cookie sheet, to prevent scorching
bottom. Bake at 350º for 35
minutes until golden brown. Allow to thoroughly cool, before cutting
Store in container or wrap in foil. The squares freeze well. Serve
thawed, at room temperature. Yield: 12-16 squares Prep time:
15 minutes. Bake time: 35 minutes. Cool time, 2 hours or
Caramel Apple Cake
(2-layer size) yellow
JELL-O Vanilla or French Vanilla Flavor Instant Pudding & Pie
peeled, coarsely chopped
PREHEAT oven to 350°F. Grease and flour 12-cup fluted tube pan or 10-inch tube
pan. Beat cake mix, dry pudding mix, water, eggs and oil in large bowl with
electric mixer on low speed until blended. Beat on high speed 2 min. Gently stir
in apples. Pour into prepared pan.
BAKE 50 min. to 1 hour or until toothpick inserted in center comes out clean.
Cool 20 min.; remove from pan. Cool completely on wire rack.
MICROWAVE caramels and milk in microwaveable bowl on HIGH 1-1/2 min., stirring
every 30 sec. until blended. Cool 10 min. until slightly thickened. Drizzle over
Mix it Up!
These quick drinks taste
great with just about anything and kids love 'em!
Honey-Spice Milk: Mix honey and
nutmeg to taste in one cup of milk. Serves 1
Strawberry Whirl: Puree 1 pint
frozen strawberry yogurt with 1 cup each of low-fat milk and
sliced strawberries in blender. Serves 4
Banana-Chocolate Shake: Whirl 1
cup each milk and vanilla yogurt. 1 small sliced banana plus
chocolate syrup and sugar to taste. Serves 3
Vanilla Milk: Stir vanilla,
cinnamon and sugar to tasty in 1 cup of milk. Serves 1
Nutty Apple Float: Blend 1 cup
each milk, vanilla ice cream and apple sauce. Whirl in 2
tablespoons peanut butter and a few ice cubes. Serves 3
Peachy Shake: Puree 1 cup each
milk and sliced peaches; add sugar to taste. Top with
Spotted Cow Cookies
Our spotted cow cookies are udderly delicious!
And fun for you and the kids to make, too.
tablespoons (1½ sticks) butter or margarine, at room
tablespoons unsweetened cocoa poser
1. Prepare vanilla dough: Stir
together 1¼ cups flour, 1/2 teaspoon baking powder and 1/4
teaspoon salt in a medium size bowl.
2. Beat together 6 tablespoons
butter, 1/2 cup sugar,1 egg and 1/2 teaspoon of vanilla in a
large bowl until well blended. Gradually beat in flour mixture
until a dough forms. Shape dough into a flat disk. Wrap in
plastic wrap; refrigerate several hours or overnight.
3. Prepare chocolate dough: Repeat
steps 1 and 2, adding cocoa powder to remaining flour, baking
powder and salt and mixing with remaining butter, sugar, egg and
vanilla. Refrigerate chocolate dough.
4. Preheat oven to 350°. Coat
baking dish with nonstick cooking spray.
5. Roll vanilla dough out on
lightly floured surface to 3/8-inch thickness. Using 4x3-inch
cow-shaped cookie cutter, cut out 8 cows. With wide, flat metal
spatula, transfer each cow to prepared baking sheet. Using
3/4-inch round or scalloped cutter, cut 2 or 3 rounds from each
cow: remove to small baking sheet and reserve for step 7. Gather
scraps of dough; shape into disk; wrap and refrigerate.
6. Repeat rolling and cutting with
chocolate dough, refrigerating scraps.
7. Place vanilla rounds in cutouts
on chocolate cows and chocolate rounds in vanilla cows. Sprinkle
8. Bake in preheated 350° oven 8 to
10 minutes until lightly golden and crisped around edges. Cool
on sheet 1 minute. Remove to rack to cool.
9. Repeat rolling, cutting and
baking until all scraps of dough have been make into cows.
Kids' Favorite Chewy
Oatmeal Cookies from Crisco!
Butter Flavor Crisco
firmly packed light brown sugar
1/3 cup milk
3 cups quick
coarsely chopped walnuts
1. Heat oven 375°. Grease baking
sheet with Butter Flavor Crisco
2. Combine Butter Flavor Crisco,
light brown sugar, egg, milk & vanilla in large bowl.
3. Beat at medium speed of
electric mixer until blended.
4. Combine oats, flour, baking
soda, salt and cinnamon.
5. Mix into creamed mixture at
low speed just until blended.
6. Stir in raisins and nuts.
7. Drop by rounded
tablespoonfuls of dough 2 inches apart onto baking sheet.
8. Bake at 375° for 10 to 12
minutes or until lightly browned.
9. Cool 2 minutes on baking
sheet. Remove to kitchen counter.
Half-Dipped Cookies: Omit
raisins and nuts. Bake and cool. Microwave 1 cup chocolate
fudge frosting for 20-25 seconds or until smooth and thin.
Tip top half of cookie in frosting. Lay on waxed paper until
Favorite Chip Cookies: Omit
raisins and nuts. Add 1 cup baking chips to batter. Bake
Maple Walnut Cookies: Omit
Raisins. Add 1½ teaspoons maple flavoring to dough. bake and
cool. Frost top of cookie with mixture of one Vanilla Cake
Frosting and one teaspoon maple flavoring. Garnish with
walnut half if desired.
Quick Taco Bake
A great, hearty meal for the kids and quick &
easy to make for Mom or Dad!
1 pound ground
1/2 cup chopped
1 envelope (1¼
oz) taco seasoning mix
1 can (15 oz)
1 can (15¼ oz)
whole kernel corn, drained
2 cups shredded
2 cups Bisquick
(Original or Reduced Fat) baking mix
1 cup milk
2 large eggs
Heat oven to
350°. Brown ground beef and onion; drain. Spoon into ungreased
13x9" baking dish. Stir in dry seasoning mix, tomato sauce and
corn. Sprinkle with cheese. Stir remaining ingredients until
blended. Pour over beef mixture. Bake 35 minutes or until light
golden brown. Serve with sour cream, chopped tomato and shredded
lettuce if desired. 8-10 servings. High altitude: Heat oven to
This looks like a cake but is
really one big Sloppy Joe Sandwich! Kids really love this
dinner. It's fun for them and it's easy to make!
Bisquick Sloppy Joe Surprise
Cook and stir beef and onion, drain. Stir in
ketchup, mustard and soup. Heat to boiling; reduce heat. Simmer
5 minutes. Heat oven to 375°.
Generously grease 12-cup Bundt cake pan. Mix remaining
ingredients; beat 30 seconds. Spread 2 cups batter in bottom and
2 inches up side and center of pan. Spoon beef 1/2 inch apart
onto beef mixture. Bake until light brown and firm, about 25
minutes. Invert on heatproof serving plate. Makes 6 servings.
High altitude: heat
oven to 400°
**Neat Tip: I made
this recipe using Manwich and taking out the ketchup, mustard
and soup and it worked great. Plus it's even easier.
This pie is so good. The peaches and slight hint
of cream cheese makes it perfect for Spring! Everyone just
loves this pie. I've been asked for the recipe more times than I
Deep-Dish Peach Pie with Cream-Cheese Crust
8 tbl butter (1 stick), softened
8 tbl cream cheese, softened
1¼ cups all purpose flour
2 tbl sugar
1/4 tsp salt
2 tbl heavy cream
In a large mixing bowl, cream
the butter and cheese by beating them together with a large
spoon until smooth and fluffy. Sift the combined flour, sugar
and salt into the mixture, add the cream and, with your hands or
a large spoon, mix thoroughly until the dough can be gathered
into a compact ball. Dust lightly with flour, wrap in wax paper
and refrigerate while you prepare the filling.
1½ pounds fresh peaches
(about 8 to 10 medium-sized peaches)
1 tbl flour
2 tbl brown sugar
3 tbl melted butter
2 tsp vanilla
1 egg yolk, lightly beaten
with 2 tsp cold water
1 tsp sugar
Preheat oven to 350°. To peel
the peaches easily, drop them into a pan of boiling water. Scoop
them out after about 30 seconds and while they are still warm,
remove their skins with a small, sharp knife. Cut the peaches in
half, discard the pits and slice thinly.
Combine the peaches, flour,
brown sugar, melted butter and vanilla in a large bowl, and with
a large spoon, mix them together gently but thoroughly. With a
rubber spatula, scrape the entire contents of the bowl into an
8" square baking dish about 2½ inches deep. Spread the peaches
out evenly. On a lightly floured surface, roll the pasty into a
10 to 11 inch square. Life it up on the rolling pin and gently
drape it over the top of the dish. Crimp the edges of the pastry
to secure it around the outside of the dish and brush pastry
evenly with egg-yolk-water mixture, then sprinkle with sugar.
Cut 2 small slits in the top of the pie to allow steam to escape
and bake in the middle of the oven for 35 to 40 minutes or until
crust is golden brown. Serve directly from the dish. Makes 6
This cake is so easy to make and is a great
alternative to the traditional Pumpkin Pie. But it's just as
Pumpkin Dump Cake
all ingredients and pour into a greased 9x13" pan.
Sprinkle dry cake mix over pumpkin mixture. Pour melted butter
or margarine evenly over the cake mix. DO NOT STIR!. Top with
nuts, if desired. Bake at 350º for 1 hour.
This is a wonderful recipe for a hot, summer day.
It's delicious and quick to make!
Penne Pasta with Prosciutto Sauce
8 oz penne pasta
3 tbl butter
4 oz prosciutto, cut into 1/4" wide strips (Cooked ham can
be substituted if desired)
1 small onion, diced (about 3/4 cup)
6 plum tomatoes, diced (about 3 cups)
1 cup whipping cream
1/2 cup fresh or frozen green peas
1/4 cup Parmesan cheese
freshly ground black pepper to taste
Cook pasta according to package directions until tender yet
firm; drain and set aside. Meanwhile, in a medium skillet over
medium heat, melt butter. Add prosciutto and onion; cook until
onion is tender; 3 to 5 minutes, stirring frequently. Stir in
tomatoes. Add onion, peas and pepper; simmer until mixture is
slightly thickened. Stir in Parmesan cheese. Toss cream mixture
with pasta. Makes 4-6 servings.
I was just given this recipe a few days ago from
a friend who happen to find it in a magazine, and was I glad she
did. I tried it this weekend and it was a big hit!!
1½ pounds ripe, fresh peaches or nectarines, peeled and
6 tbl brown sugar, divided
1/4 tsp ground ginger
1 cup whipping cream
1/4 cup chopped pecans, toasted
Combine the first five ingredients in a bowl; cut in butter
until mixture resembles coarse crumbs. Add milk, stirring only
until moistened. Turn onto a lightly floured surface; knead 10
times. Pat evenly into a greased 8" round baking pan. Bake at
425º for 20-25 minutes or until golden brown. Remove from pan to
cool on a wire rack. Just before serving, combine peaches, 4 tbl
brown sugar and ginger. hip cream with remaining brown sugar
until stiff. Split shortcake into two layers; place bottom layer
on a serving platter. Spoon half of the peach mixture over cake;
top with half of the cream. Cover with second cake layer and
remaining peach mixture. Garnish with remaining cream; sprinkle
with pecans. Makes 8-10 servings.
Beat the Heat with Hershey's No bake treat and be
a hero with your family!
Hershey's Caramel and Fudge Ice Cream Pie
1/2 Gallon vanilla ice cream
16 oz Hershey's Hot Fudge
1 bottle sundae syrup
Chocolate crumb crust
whip cream or Cool Whip
chopped walnuts, if desired
Place chocolate crumb crust in a 9x12" baking dish, following
crust instructions. Spread sundae syrup over crumb crust. Allow
ice cream to soften for 5 minutes or until spreadable. Spread
ice cream over sundae syrup. Cover with Hershey's hot fudge.
Cover with walnuts if desired. Refreeze for 30 minutes and serve
immediately. Top each serving with a generous amount of whip
cream and garnish with maraschino cherry.
This easy Bisquick recipe is delicious and the
kids will really go for them!
Jumbo Pizza Muffins
3 cups Bisquick Original Baking mix
1/2 cup shredded mozzarella cheese (2 oz)
1/3 cup chopped ripe olives
2/3 cup water
2 tbl vegetable oil
1 tsp baking soda
1 tsp Italian seasoning
1 large tomato, chopped and drained (about 1 cup)
1/2 pkg (3½ oz size) sliced pepperoni, cut in half
Heat oven to 400º. Line 12 medium muffin cups, with paper baking
cups. Mix all ingredients just until moistened. Divide batter
evenly among muffing cups (cups will be very full). Bake 15-18
minutes or until golden brown. Immediately remove from pan.
Serve warm. Makes 12 muffins.
High Altitude Directions: Heat oven to 425º. Bake 17 to 20
Here's a really good, tasty dessert!
Pistachio Mallow Salad
1 pkg (4 serving size) Jell-O Pistachio flavor instant
pudding and pie filling
1 can (20 oz) crushed pineapple in juice, undrained
1/2 cup walnuts, chopped
3¼ cups miniature marshmallows, divided
2 tubs Cool Whip
Maraschino cherries with stems, for garnish, if desired
Stir pudding mix, pineapple with juice, nuts and 1 cup
marshmallows in a large bowl until blended. Gently stir in 1 tub
of Cool Whip.
Mix remaining tub of whipped topping and 2 cups of marshmallows
in separate bowl; reserve 1/2 of the mixture for garnish. Spoon
1/2 of the pudding mixture in a large serving bowl. Top with
remaining marshmallow mixture and remaining pudding mixture.
Garnish with reserved marshmallow mixture, marshmallows and
maraschino cherries. Refrigerate until ready to serve. Makes
about 16 servings.
Kids just love this colorful and unusual treat!
Great for Birthday Parties.
Popcorn Candy Cake
1 pkg (16 oz) miniature marshmallows
3/4 cup vegetable oil
1/2 cup butter and margarine
5 quarts popped popcorn
1 pkg (24 oz) spiced gumdrops
1 cup salted peanuts
In a large saucepan, melt marshmallows, oil and butter until
smooth. In a large bowl, combine popcorn, gumdrops and peanuts.
Add marshmallow mixture and mix well. Press into a greased 10"
tube pan (a one piece tube pan is recommended). Cover and
refrigerate for 5 hours or overnight. Dip pan in hot water for
5-10 seconds to unmold. Slice cake with an electric or serrated
knife. Makes 16-18 servings.
This quick and tasty recipe is a real treat for
you when you need an easy dessert.
1 pkg (12 oz) pound cake, cut into 10 slices
3 tbl orange juice
2 pt fresh berries (strawberries, raspberries or
2 tbl sugar
2½ cups cold milk
2 pkg (4-serving size each) Jell-O Vanilla Flavor instant
pudding and pie filling
1 tub Cool Whip
Arrange cake slices in bottom of 13x9" baking dish. Drizzle cake
with juice. Top with berries; sprinkle with sugar. Pour milk
into large bowl. Add pudding mixes. Beat with wire whisk 1
minute or until well blended. Gently stir in 1 cup of the
whipped topping. Spoon mixture over berries in pan. Top with
remaining whipped topping. Refrigerate until ready to serve or
overnight. Garnish as desired Makes 15 servings.
This recipe is great for a crowd and is even better when
prepared the night before.
This quick quiche recipe is really good plus it
tastes great if you have leftovers too!
Quick Sausage and Potato Quiche
Pillsbury Refrigerated Pie Crust (from 15 oz pkg), softened
as directed on package
12 oz bulk pork sausage
3/4 cup milk
2 cups refrigerated or frozen shredded hash browns, thawed
1 (4.5 oz) can chopped green chiles, drained
8 oz (2 cups) shredded 4-cheese blend
Preheat oven to 425º. Prepare pie crust as directed on pkg for
one filled pie shell using a 9" pie pan. Bake for 7 to 9
minutes or until light golden brown. Meanwhile, brown sausage in
medium skillet over medium heat until thoroughly cooked,
stirring frequently. Drain. Beat eggs in a medium bowl. Add
milk, potatoes and chiles; mix well.
Remove partially baked crust from oven; reduce oven temperature
to 375º for 40 to 50 minutes or until top is deep golden brown
and knife inserted 2 inches from edge comes out clean. Cover
edge of crust with strips of foil after 15 to 20 minutes of
baking to prevent excessive browning. Let stand 5 minutes before
cutting into wedges.
I made this easy recipe for a pot luck and
everyone loved it! Keep this recipe close by, you'll want to
make it again and again.
Duncan Hines Chocolate Chip Cookie Cake
1 pkg Duncan Hines Moist Deluxe Yellow Cake Mix
1 (4 serving size) pkg vanilla instant pudding and pie
1 cup water
1/3 cup vegetable oil
1 (12 oz) pkg semisweet chocolate chips
1½ cups chopped pecans or walnuts
Powdered sugar for garnish
Preheat oven to 350º. Grease and flour a 10 inch Bundt pan.
Combine cake mix, pudding mix, water, oil and eggs in a large
bowl. Beat at medium speed with electric mixture for 2 minutes.
Stir in chops and pecans. Pour into prepared pan. Bake for 50 to
60 minutes or until toothpick inserted in center comes out
clean. Cool in pan 25 minutes. Invert onto a serving plate. Cool
completely. Dust with powdered sugar. Makes 12 servings.
This fun recipe is easy to make but takes a
little longer than some of our Recipes of the Week. It's tasty
and kids love it. Serve with a green salad and bread and you
have a fabulous dinner.
Cook spaghetti to desired doneness as directed on package.
Drain. Meanwhile, heat oven to 350º. Spray 9½" deep-dish glass
pie pan with nonstick cooking spray. Beat egg in large bowl.
Stir in Parmesan cheese. Add cooked spaghetti; toss to coat.
Spoon mixture evenly into sprayed pie pan, pushing mixture up
sides of pan to form crust.
In a large skillet, cook ground beef, bell pepper and onion over
medium-high heat until beef is thoroughly cooked, stirring
frequently. Drain. Stir in spaghetti sauce. Spoon evenly into
In a small bowl, combine topping ingredients; mix well. Drop
mixture by rounded teaspoons over filling. Bake at 350º for
25-30 minutes or until pie is thoroughly heated and crust is
light golden brown. Let stand 10 minutes. Cut into wedges to
serve. Makes 6 servings.
This is a great recipe to serve on a cold
winter's day. It's really very easy and makes a big impression.
1 pound bulk Italian sausage
1 beaten egg
1 cup shredded Parmesan Cheese
1 loaf frozen bread dough, thawed
Brown, drain and cool sausage. Add egg and cheese and mix well.
Roll thawed bread dough out into a square. Spread mixture onto
bread dough and roll bread dough up jelly roll style. Bake at
350º for 30 minutes. Be sure to watch closely. Serve with warm
spaghetti sauce for extra flavor.
This recipe was given to me by a friend not too
long ago when I mentioned I was tired and had to go home and
make dinner. It's quick and easy to make and really tasty.
Serve with a green salad and you've got a great meal!
Barbecued Chicken Pizza
2 tsp vegetable oil
8 oz boneless, skinless chicken breasts, cut into strips
1½ cups thinly sliced red or yellow onion, separated into
1/3 cup barbecue sauce
1 (12") prepared pizza crust or Italian bread shell
Heat oil in large skillet over medium high heat. Add chicken and
onion rings; cook 3 minutes or until chicken is no longer pink.
Add barbecue sauce; simmer 1 minute or until chicken is cooked
thoroughly. Place pizza crust on a foil-lined baking sheet; top
with chicken mixture and cheese. Bake in preheated 425º oven for
12 minutes or until crust is golden brown and cheese is melted.
Cut into wedges. Makes 4 servings.
I got this recipe in the mail from the great
people at A Taste of Home magazine. I tried it and it's really
good and easy to make!
Ham 'n' Tater Bake
1 pkg (28 oz) frozen steak fries
1 pkg (10 oz) frozen chopped broccoli, thawed and drained
1½ cups diced fully cooked ham
1 can (10¾ oz) condensed cream of broccoli, soup, undiluted
3/4 cup milk
1/2 cup mayonnaise (no substitutes)
1 cup (4 oz) shredded cheddar cheese
In a greased 3-qt baking dish, layer the first three ingredients
in the order listed. Combine the soup, milk and mayonnaise until
smooth. Pour over ham. Cover and bake at 350º for 20 minutes.
Uncover; sprinkle with cheese. Bake 20-25 minutes longer or
until bubbly. Makes 6-8 servings.
This hearty dish is easy to prepare and baking
the pork chops with the potatoes gives the casserole a delicious
Scalloped Potatoes and Pork Chops
In a greased 13x9" baking dish, layer half of the potatoes and
onion; sprinkle with salt and pepper. Repeat layers. Combine the
soup and sour cream; pour over mixture. Cover and bake at 375º
for 30 minutes. Meanwhile, in a skillet, brown pork chops on
both sides. Place chops on top of casserole. Cover and return to
the oven for 45 minutes or until chops are tender, uncovering
during the last 15 minutes of baking. Sprinkle with parsley.
Makes 6 servings.
I found this recipe in an old cookbook that was
distributed by a woman's league years ago. This is easy and
tasty and really hits the spot on a cold winter night.
Country Ham & Cornbread Casserole
2 cups cubed cooked ham
1/2 cup chopped green onions
1/4 cup margarine or butter, melted
2 eggs, well beaten
1 (11oz) can corn with red and green peppers, drained
1 (8.5 oz) can cream style corn
1 cup self-rising white cornmeal
3/4 cup buttermilk
4 oz (1 cup) shredded cheddar cheese
Heat oven to 350º. Grease a 2 quart baking dish. In a large
bowl, combine all ingredients except cheese. Pour into greased
baking dish. Bake at for 45-55 minutes or until golden brown and
set. Sprinkle with cheese. Bake an additional 2 to 3 minutes or
until cheese is melted. Let stand 5 minutes before serving. Cut
into squares. Makes 6 servings.
This recipe was given to me by a friend with very
little time on her hands. She usually uses fresh potatoes but on
really busy nights she substitutes frozen. Either way, it pretty
tasty and oh so easy!
No-Peel Potato Casserole
1 cup hot water
1 pkg dry onion soup mix
1/2 cup margarine or butter, melted
1/4 tsp pepper
8 medium potatoes, scrubbed and cut into 1/2" cubes
Combine water, soup mix, margarine and pepper. Mix well. Add
potatoes and mix again. Place in greased 2-quart casserole dish
and baked covered at 350º for 1½ to 2 hours. Stir occasionally.
Cubed frozen hash-brown potatoes may be substituted for fresh.
Compliments a roast or ham very nicely.
I found this recipe in a magazine years ago and
have been making it ever since. This simple soup really hits the
Ham and Corn Chowder
2 cans (14½ oz each) chicken broth
1/2 cup finely chopped onion
1 medium carrot, finely chopped
1 bay leaf
2 cans whole potatoes, drained (I prefer fresh potatoes but
this is easier)
2 cans whole kernel corn, drained
1/2 cup milk
2 tbl chopped parsley
2 cups (8 oz) julienne-cut cooked ham
In a 3 quart saucepan, combine broth, onion an carrot. Add bay
leaf to saucepan and bring to a boil; reduce heat and simmer 10
minutes. Remove bay leaf. Dice enough potatoes to make 1 cup;
set aside. Add the remaining potatoes and one can corn to
saucepan. Puree the remaining corn and potatoes with the milk
until smooth. Add to the saucepan along with ham and parsley.
Season with pepper and simmer for 10 minutes. Serve with hot
rolls and butter for a delicious meal.
This cake was served at a Christmas party and was
so good, I had to ask for the recipe. I was surprised to find it
was so easy to make yet so elegant to look at. A perfect dish
for your Holiday Party.
Luscious Chocolate Cake with Raspberry Sauce
2 cups all-purpose flour
1½ cups sugar
1½ cups buttermilk
2 large eggs
2/3 cup unsweetened cocoa
1 cup Blue Bonnet 70% Sticks/Quarters, softened
1½ tsp baking powder
1/2 tsp baking soda
1½ tsp vanilla extract
Raspberry Sauce (recipe follows)
Fresh Raspberries and mint sprigs for garnish
In large bowl, with electric mixer at low speed, combine flour,
sugar, buttermilk, eggs, cocoa, Blue Bonnet, baking powder,
baking soda and vanilla until just blended. Beat at high speed
for 3 minutes. Spread batter into lightly greased 13x9" baking
dish. Bake at 350º for 30-35 minutes or until toothpick inserted
inc enter comes out clean. Cool in pan on wire rack. Cut into 16
pieces. Serve topped with Raspberry sauce, lightly. Allow Sauce
to run over sides. Garish with fresh raspberries and mint.
Raspberry Sauce: In electric blender container, purée 2 cups
thawed frozen raspberries in syrup; strain. Stir in 2 tbl sugar
and 1 tbl cornstarch. In small saucepan, cook raspberry mixture
until thickened and boiling. Cover; chill.
Decorating tip: For a more dramatic look, use a plain, dark
dish. Place a doily on dish and sprinkle with powdered sugar.
Very gently lift up the doily. Place cake in center of design
and top as directed.
This simple Bisquick recipe was given to me by a
friend who makes it whenever she is running low on time or
forgets to put something out to thaw. It is so simple and so
tasty and kids love it!
Sloppy Joe Bake
Heat oven to 400º. Cook ground beef and onion in 10" skillet
over medium heat, stirring occasionally, until beef is brown;
drain. Stir in tomato sauce, ketchup, brown sugar and mustard.
Heat to boiling. Spoon into ungreased square 9x9x2" pan.
Stir baking mix, milk and egg with fork until blended. Pour over
beef mixture. Sprinkle with sesame seed. Bake 22-25 minutes or
until topping is light golden brown. Makes 6 servings.
You will never find another dessert as
universally adored as this one. I always bring this to barbecues
and potlucks and there is always a bunch of requests for the
recipe. It's a wonderful treat at Christmas time too!
Praline Cheese Bars
Combine brown sugar, pecans and flour. Stir in butter. Mix by
hand until crumbly. Remove 1½ cups of mixture to use as
topping. Press remaining mixture into the bottom of a 9x13"
baking dish. Bake at 350º for 15-20 minutes. Beat together, BY
HAND ONLY, DO NOT USE AN ELECTRIC MIXER, cream cheese and sugar
until smooth. Beat in eggs, sour cream or milk, lemon juice and
vanilla, again by hand. Pour mixture onto baked cooled crust.
Sprinkle top with reserved flour mixture. Bake at 350º for 15-20
minutes until filling is set and edges become golden brown. Cool
and cut into squares. Refrigerate.
This cake is rich but, oh so good. It always
disappears quickly. Plus it's easy to make, and people will
think you worked all day on it.
Old-Fashioned Carrot Cake
2 cups sugar
1½ cups vegetable oil
2 cups all-purpose flour
2 tsp ground cinnamon
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/4 tsp ground nutmeg
2 cups grated carrots
1 cup chopped walnuts
In a mixing bowl, combine eggs, sugar and oil; mix well. Combine
flour, cinnamon, baking powder, baking soda, salt and nutmeg;
beat into egg mixture. Stir in carrots. Pour into a greased and
floured 13x9" baking pan. Bake at 350º for 35-40 minutes or
until a toothpick inserted near the center comes out clean. Cool
for 10 minutes.
For frosting: in a mixing bowl, cream butter and cream cheese.
Gradually beat in powdered sugar and vanilla. Add enough milk to
achieve desired spreading consistency. Stir in walnuts. Spread
on cooled cake. Refrigerate leftovers. Makes 12 servings.
A friend served this for lunch one day, I think
everyone there asked her for the recipe. This is really good!
Sour Cream & Dill Chicken
8-10 pieces of boneless, skinless chicken breasts
pepper to taste
1 can cream of mushroom soup
1 envelope dry onion soup mix
1 cup (8 oz) sour cream
1 tbl lemon juice
1 tsp dill weed
1 (4 oz) can sliced mushrooms, drained
Cooked egg noodles
Place chicken in single layer in a 13x9" baking pan. Sprinkle
with pepper. Combine soup, soup mix, sour cream, lemon juice,
dill and mushrooms. Pour over chicken. Sprinkle with paprika.
Bake at 350º for 1 hour or until chicken is cooked
thoroughly! Serve over cooked noodles. Makes 4-6 servings.
Note: for lots of gravy, double sauce recipe.
A friend brought this to work for brunch one day
and was so good I had to ask for the recipe. It's delicious,
easy to make and serves 6-8 people. Great for holidays!
Festive Egg Squares
1 lb bulk breakfast sausage, cooked and drained
4 oz sliced mushrooms, if canned, drain well
1/2 cup chopped green onion
2 medium tomatoes, chopped
2 cups shredded mozzarella
1 cup milk
1¼ cups Bisquick
1½ tsp salt
1/4 tsp pepper
Heat oven to 350º. Grease a 9x13" baking pan. Layer sausage,
mushrooms, onion, tomatoes and mozzarella evenly in pan. Beat
together remaining ingredients. Pour over layers. Bake for
30-45 minutes until top is golden brown.
This Cheesecake recipe is, quite possibly, the
most decadent cheesecake on earth and No Baking!
Chocolate Turtle Cheesecake
1 (7 oz) pkg caramels
1/4 cup evaporated milk
3/4 cup chopped pecans, divided
1 (9") chocolate crumb piecrust
2 (3 oz) pkgs cream cheese, softened
1/2 cup sour cream
1¼ cups milk
1 (3.9) oz pkg chocolate instant pudding mix
1/2 cup fudge topping
Place caramels and evaporated milk in a heavy saucepan. Heat
over medium-low heat, stirring continually, until smooth, about
5 minutes. Stir in 1/2 cup chopped pecans. Pour into piecrust.
Combine cream , sour cream and milk in a blender or food
processor. Process until smooth. Add pudding mix; process for
about 30 seconds longer. Pour pudding mixture over caramel
layer, covering evenly. Chill, loosely covered, until set, about
15 minutes. Drizzles fudge topping over pudding layer in a
decorative pattern. Sprinkle top of cake with remaining pecans.
Chill, loosely covered, until serving time. Makes 12 servings.
These moist brownies are quick and easy to
prepare and makes a large quantity. These are great for a
potluck but bring along the recipe because you'll be asked for
In a large bowl, combine the flour and the sugar. In a heavy
saucepan, combine butter, shortening, coffee or water and cocoa.
Stir and heat to boiling. Pour boiling mixture over the flour
and sugar in the bowl. Add the buttermilk, eggs, baking soda and
vanilla. Mix well using a wooden spoon or high speed on electric
mixer. Add nuts and mix. Pour into a well buttered 17½ X 11 inch
jelly roll pan. Bake at 400º for 20 minutes or until brownies
test done in the center. While the brownie bake, prepare the
frosting. In a saucepan, combine the butter, cocoa and milk.
Heat to boiling, stirring. Mix in the powdered sugar and vanilla
until frosting is smooth. Pour warm frosting over brownies as
soon as you take them out of the oven. Cool. Cut into 48 bars.
Tip: If you don't have buttermilk on hand, substitute 2 tsp
vinegar or lemon juice. Mix into 1/2 cup milk. Or use powdered
buttermilk, mixing according to package
This fabulous recipe is from Myrtie Mae's Home
Style Dining in Eureka Springs. It's Good!
2 pkgs (3 oz each) cream cheese, softened
3/4 cup confectioners' sugar
1 (9") graham cracker crust
1/4 cup chopped pecans
1/3 cup instant chocolate pudding mix
1/4 cup instant vanilla pudding mix
2 cups cold milk
3/4 tsp vanilla extract
1/2 cup whipping cream, whipped
12 - 16 pecan halves
In a mixing bowl, beat cream cheese and sugar until smooth.
Spread onto bottom of crust. Sprinkle with chopped pecans. In
another mixing bowl, combine pudding mixes. Add milk and
vanilla; beat on low speed for 2 minutes. Spoon over the pecans.
Refrigerate at least 2 hours. Top with whipped cream and pecan
halves. Makes 8 servings.
This 5 Star bread recipe is delicious and is more
so because you share it with your friends. Try this recipe,
your friends will thank you for it!
Amish Friendship Bread
Place your starter in a medium size bowl with a lid, either
plastic or glass. DO NOT USE A METAL SPOON OR BOWL. DO NOT
REFRIGERATE!! The lid may pop off, do not be alarmed, it is
supposed to do this. If you are the first friend to begin this
bread, you put in a bowl: 1 cup of flour, 1 cup of sugar and 1
cup of milk.
Day 1 Do nothing
Day 2 Stir with a Wooden spoon
Day 3 Stir with a Wooden spoon
Day 4 Stir with a Wooden spoon
Day 5 Add 1 cup of flour, 1 cup of sugar and 1 cup
of milk and stir with a wooden spoon until well blended.
Day 6 Stir with a Wooden spoon
Day 7 Stir with a Wooden spoon
Day 8 Stir with a Wooden spoon
Day 9 Stir with a Wooden spoon
Day 10 Add 1 cup of flour, 1 cup of sugar and 1 cup
milk and stir with a wooden spoon until well blended. Pour
out three 1 cup container of the batter and give these to
your friends along with a copy of this recipe.
Pour the remaining batter into a large non-metallic bowl and add
2 cups flour 1 1/2 tsp cinnamon
1 cup sugar 1 tsp vanilla
1 cup oil 1/2 tsp salt
1/2 cup milk 1/2 tsp baking soda
3 eggs 1 cup chopped nuts
1 1/2 tsp baking powder 1 large pkg instant vanilla
Stir well with a wooden spoon until thoroughly blended. Batter
will be very thick. Pour into 2 greased pans dusted with a
cinnamon and sugar. Sprinkle top of bread with cinnamon and
sugar also. Bake at 350 degrees for 50 to 60 minutes. Watch
closely for burning with glass pans. Turn down to 325 during the
last 15 minutes, if necessary to avoid burning. Use a toothpick
to test. Makes 2 loaves bread.
High Altitude adjustments: Subtract 2 tbl sugar, add 2 tbl milk,
use only 1 tsp baking powder and only 1/2 cup oil.
Variations: Use other pudding flavors such as lemon, banana,
chocolate or butterscotch. Add raisins or chocolate chips.
This recipe is so good, people think you spent a
lot of time preparing it. Yet, this recipe is actually easier
and less messy than making a traditional cake from a box. You
gotta try this, it's really good.
Blueberry Dump Cake
Spray a 9X13 inch pan. Drain pineapple and empty into pan.
Spread blueberries in pan. Sprinkle dry cake mix on top of
fruit, evenly. Cut butter into cubes, place on tope of cake mix.
Bake at 350 degrees for about 30-40 minutes or until butter is
melted and top is light brown.
This five star recipe receives rave reviews
whenever I make it for birthdays or potlucks. It never fails to
receive 2 or 3 requests for the recipe. But don't be watching
calories with this cake, it's absolutely delicious but sinfully
rich. You'll love it!
1 Pkg German Chocolate Cake mix
1 Tbl flour
3/4 cup melted butter
1 cup evaporated milk (divided 2/3 cup and 1/3 cup)
1 (14 oz) pkg caramels
1 cup milk chocolate chips
1 cup chopped walnuts
Mix together dry cake mix, flour, melted butter, eggs, 2/3 cup
evaporated milk. Divide batter in half. Pour 1/2 batter in
greased 13x9 inch pan. Bake 15 minutes at 350 degrees. Set other
1/2 batter aside. Melt caramels with 1/3 cup evaporated milk.
Pour evenly over 1st baked layer of cake. Sprinkle chips and
nuts over caramel, then spread remaining batter over the top.
Bake an additional 15 to 20 minutes. Cool completely. Sprinkle
with powdered sugar.
This side dish is so good, it even transformed a
couple of my friends, who thought they hated spinach, into
2 1/2 lb fresh spinach or 10 oz frozen spinach
1 1/2 tsp of salt
2 tbl melted butter or margarine
2 eggs, lightly beaten
1 cup milk
1/8 tsp pepper
1 tsp finely grated onion
1/2 cup shredded Swiss cheese (if you can afford it, use
Wash spinach using 1 tsp salt and only water clinging to leaves
to cook (about 3 minutes). Drain completely (use paper towels to
dry). The last step is very important to the success of the
recipe. Chop spinach.
In a bowl, gently mix spinach, 1/2 tsp salt, butter, eggs, milk,
pepper, onion and cheese. Pour into a shallow 1 quart baking
dish. (cover and refrigerate if made ahead). Uncover and bake at
325 degrees until set, about 30 minutes (or 45 minutes if
refrigerated). Serve immediately. Makes 6 servings
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